Memories of this thick sweet and fruity spread on toast with lashings of butter with a dark smoky kopi (Singaporean coffee) are what I miss most about trip to the far east.
Typical you would just use coconut cream but using coconut milk means it will take longer to cook but it will also make it less likely to curdle the kaya. Caramelising the sugar is optional and if you prefer it sweeter skip this step. The molasses already in the sugars will still give it a delicate caramel taste. If you want it to be very traditional add a twisted pandan leaf at step 4.
Time: 30 minutes
Difficulty: Take your time
50g Soft Light Brown Sugar
50g of Palm Sugar
400g tin of Coconut Milk
4 Egg Yolks
- In a large pan melt the sugar until darkened to a rich golden brown (Optional).
- Add the 3/4 of the coconut milk and remove from the heat.
- Add the remaining coconut milk to the egg yolks and whisk together. Then add to the pan and whisk.
- Heat the pan on a medium heat and whisk constantly until thickened and it coats the back of a spoon without dripping.
- Pour the kaya though a sieve into a container.
- Store in the fridge and use within a week.